| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604914 | Food Hydrocolloids | 2012 | 8 Pages |
Abstract
⺠The effect of thermal treatment on glucomannan gels at 3 and 5% (v/v) was analysed. ⺠These glucomannan gels, deacetylated with 0.6 N KOH and 1 N NaOH, were heat treated. ⺠The heat treatment (up to 90 °C) produced a reinforcement of the gel structures. ⺠These reinforced physical networks made gels to behave as thermo-irreversible gels. ⺠3% gels deacetylated with KOH showed the highest connectivity and time-stability.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Beatriz Herranz, A. Javier Borderias, Beatriz Solo-de-ZaldÃvar, M. Teresa Solas, Clara A. Tovar,